Looking for homebrewing gift ideas? Check out our previous gift guides here or here!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!
Also, if you enjoy BrewUnited, please consider doing your Amazon shopping via our affiliate link!
Jump to:
1
I'm new to the forum, but have read the blog for a while. Sorry to jump and ask you guys to take a survey, but...
Would you guys mind taking a little survey I wrote up?
I plan on sharing the results when I have enough responses.
Thanks,
AO
Posted 34 days ago.
I clicked the link, but since I've never actually brewed a Berliner, I don't think my input will be very helpful. :/
Posted 34 days ago.
Thanks, I hope it's not considered spam. I realize now it might not be the best forum to post it in now.
It's a style that people seem to either love or hate, I think more the latter actually.
AO
Posted 34 days ago.
Took it, good luck!
Posted 34 days ago.
Going through the survey I realised that apparently many keg a Berliner Weisse, where it is a typically bottled beer. A beer that has to age at least half a year on the bottle to show its real qualities. Do keggers also age 6 months?
Posted 34 days ago.
Why would this not be a good place to post it? It's brewing content, post away!
Posted 34 days ago.
Ingoogni - I don't keg, so I don't know. I know lots of folks will bulk age before a beer gets to keg. I can look up those that keg and what their aging is, it's a good question.
Homebrewdad - I thought after posting it might be a better post for spamvertize, since I'm asking you to go do something. Mind you I don't even link to my blog. :)
AO
Posted 34 days ago.
Just a glimpse, since you were asking. Here are some results, I only have 60+ responses so far, so it's far from absolute.
Of those that keg, 1/3 only age 2 weeks to a month, 1/3 of them age between 1-3 months.
One thing to consider is that a portion of folks are making 'clean' Berliners, only souring before boil, and those beers won't get any more sour post fermentation.
25% use a lacto culture or sour mash/kettle before boil.
It's at this point where I wish I'd have asked some questions in a different way, but live and learn. :)
AO
Posted 34 days ago.
Berliner Weisse is a beer I have to always have on hand since my wife loves them so much. I filled out the survey, looking forward to seeing the results!
Posted 34 days ago.
To me, spamvertize is about non brewing stuff. This is brewing content, it's fine here (or in homebrewing links).
Why don't you link your blog? You should!
Posted 34 days ago.
I've had a few bretty Berliners and I didn't enjoy them as much as "clean" sacc fermented Berliners. I can usually turn my Berliners around in ~2 weeks if I aggressively force-carb.
Posted 34 days ago.
I haven't added brett to any of my berliners before. I am growing some hottenroth dregs which is lacto and brett I believe. Which I'll use in a small batch next time I brew. I have only brewed 3, and haven't gotten the tartness I want with just lacto & yeast.
AO
Posted 34 days ago.
The Brett from the Wyeast 3191-PC is very nice, not funky, bit earthy and starts making beautiful soft esters after 4 months on the bottle. The process also slowly reduces the acidity to a vinous quality. The lacto in the WY isn't much, you'll need a L.brevis as it has the ability to 'cooperate' with the yeast and leave the shorter sugars for it. With both at work you'll get the right deep attenuation. IMO by far the most difficult beer to get right.
Posted 34 days ago.
I used that blend my first attempt, but I also combined it with a sour mash, and got what has been called the Parmesan cheese beer in my homebrew club. I'd be willing to give it another shot, I think some time this summer I will do a batch as big as I can on my system (10ish gallons) and split it a bunch of ways to test various methods side by side. I really just want a method that isn't too complicated that produces a more tart / refreshing berliner. My earlier attempts have all been misses so far.
Last night I brewed batch 4, a 3g biab no boil batch, pitched with a mix of delbruckii and yeast. I don't have an isolated lacto on hand otherwise I'd have done the staggered fermentation approach.
Posted 34 days ago.
Jump to:
1
